Ingredients
- Kadachakka /Breadfruit diced-1 1/2 cup
- Potato diced- 1 small
- Shallots sliced vertically-10 to 12 nos
- Turmeric powder- 1/2 tsp
- Tomato-1 big
- Curry leaves- 1 sprig
- Garam masala- 1/2 tsp(optional)
- Mustard seeds
- Salt to taste
- oil
- Water
To roast and grind
- Coconut grated- 1 cup
- Red chilies- 5 nos
- Garlic- 2 cloves
- Coriander seeds-1 tbsp
- Shallots-4 nos
- fenugreek seeds-1/4 tsp
- fennel seeds- 1/4 tsp
- Cumin seeds-1/4 tsp
- Cloves- 2 nos
- Cinnamon stick - 1 1/2 " piece
- Chili powder-1/2 to 1 tsp
- oil- 1 tsp(optional)
Method
- Heat oil in a pan and add mustard seeds and let it splutter.
- Add curry leaves and shallots and potato.Saute for a minute.
- Add kadachakka/breadfruit , tomato , turmeric powder,salt and water.Cook till tender.
- Meanwhile,heat 1 tsp oil in a pan and roast ingredients 1 to 9 (of ingredients to roast and grind),stirring continuously.
- Roast till coconut turns golden brown.Now add chili powder and roast for a minute.Switch off the stove.
- Allow it to cool and grind this to form a smooth paste without adding water.
- Add the coconut paste to cooked kadachakka/breadfruit and adjust salt to taste.Add garam masala(optional).Cook till the gravy thickens.
Serve with rice
(Note: You can also use tamarind instead of tomatoes ,just add 1 tsp tamarind paste to the curry while you cook the breadfruit/kadachakka,just avoid tomatoes if you are doing so.)
(Note: You can also use tamarind instead of tomatoes ,just add 1 tsp tamarind paste to the curry while you cook the breadfruit/kadachakka,just avoid tomatoes if you are doing so.)
Enjoy!!!
Sending this to Kerala kitchen July event at Magpies recipes.
